The National Institute of Quality (INACAL in Spanish) has approved a set of Peruvian Technical Standards (NTP) in the food sector through Directoral Resolution No 018-2025-INACAL/DN:

• NTP 011.106:2016 (revised in 2025). VEGETABLES. Green pea. Requirements.
  This standard defines the terminology, classification, and requirements for green peas (Pisum sativum L.) for fresh marketing. Use: agriculture, agro-industry, and quality control entities.

• NTP 205.059:2015 (revised in 2025) GRAINS AND LEGUMES. Requirements.
  This standard outlines the characteristics that the product made from a mix of precooked oat flakes and quinoa must meet for human consumption. Use: food industry, agro-industry of Andean grains, and quality and safety control.

• NTP 205.065:2015 (revised in 2025) GRAINS AND LEGUMES. Oat flour. Requirements.
  This standard specifies the requirements for oat flour intended for human consumption. Use: food industry, cereal processing, and quality and safety control.

• NTP 205.067:2015 (revised in 2025). GRAINS AND LEGUMES. Precooked oat flour with quinoa.
  This standard defines the characteristics of flour made from oats and quinoa (minimum 10% quinoa), intended for human consumption. Use: food industry, agro-industry of Andean grains, and quality control laboratories.

• NTP 100.102:2016 (revised in 2025) FOOD ADDITIVES. Colorants. Definitions and classification.
  This standard establishes the definition and classification of food additives used as colorants. Use: food industry, food processing, and safety authorities.

• NTP 209.702:2017 (revised in 2025) FOOD ADDITIVES. Preservatives. Definitions and classification.
  This standard defines and classifies food additives used as preservatives. Use: food industry, food preservation, and safety control entities.

• NTP 209.704:2017 (revised in 2025) FOOD ADDITIVES. Flavorings. Definitions.
  This standard establishes the definitions of flavorings.

• NTP 209.168:1999 (revised in 2025) HONEY. Definitions, requirements, and labeling.
  It sets the quality, packaging, and labeling standards for honey intended for human consumption.
  Use: beekeeping, food industry, and control entities.

• NTP 206.005:1976 (revised in 2025). Egg bread.
  It defines the definitions and requirements for egg bread for human consumption.
  Use: baking industry, small and medium enterprises, and food quality control entities.

• NTP 206.016:1981 (revised in 2025). COOKIES. Determination of peroxides.
  It establishes the method for determining peroxides as an indicator of quality and preservation in cookies.
  Use: cookie industry, baking, and safety control.

• NTP 204.054:2011 (revised in 2025). CANNED FISH PRODUCTS.
  It sets the sanitary and quality characteristics that canned Peruvian anchovy or sardine (Engraulis ringens Jenkyns) must have.
  Use: fishing industry, canning, and sanitary control.